Chicken breasts with persimmon and red wine sauce

Chicken breasts with persimmon and red wine sauce


1 person made this

About this recipe: Persimmons turn breasts of chicken, which are no doubt healthy, into an impressive and tasty meal that's good for you, too.

Serves: 2 

  • 1 persimmon (Sharon fruit)
  • 2 skinless chicken breast fillets
  • 3 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 glass red wine
  • 1 clove garlic

Prep:5min  ›  Cook:50min  ›  Ready in:55min 

  1. Cut the persimmon in slices of about 2x3cm and 1cm thick. Cover the chicken in Dijon mustard, add some salt and pepper to your taste.
  2. Pour a tablespoon of olive oil into a hot frying pan. Put the breasts of chicken into the frying pan and fry them for the first 5 minutes at a high temperature, turning once.
  3. When the chicken is golden brown, lower the temperature and add the persimmon, honey and wine. Try not to let the persimmon get fried immediately; put it on top of the chicken.
  4. Cook for about 40 minutes, depending on the size of the chicken. Turn the breasts over from time to time.
  5. Just 5 minutes before switching off the cooker, add the garlic passed through a garlic press. Check that the chicken is no longer pink in the centre. Now it's ready for serving.

To serve

Goes perfectly well with mashed celeriac or potatoes.

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